Description
This Chocolate Zucchini Cake is a delightful treat featuring moist layers of chocolate, fresh zucchini, and rich frosting. Perfect for gatherings or as a comforting dessert, its easy preparation will surely satisfy any sweet tooth.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 3/4 cups packed brown sugar
- 1/2 cup vegetable oil
- 1/4 cup melted butter slightly cooled
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini lightly squeezed to remove excess moisture, but not dry
- 1 cup chocolate chips
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup heavy cream or as needed
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan or line it with parchment paper.
- In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk the brown sugar, vegetable oil, melted butter, and buttermilk until smooth.
- Add the eggs and vanilla extract to the mixture, stirring until well combined. Gradually add the dry mixture to the wet mixture, mixing gently.
- Fold in the shredded zucchini and then stir in the chocolate chips evenly into the batter.
- Pour the batter into the prepared cake pan. Bake for 35-40 minutes or until a toothpick comes out clean or with a few moist crumbs.
- After baking, cool the cake completely in the pan on a wire rack before frosting.
Notes
For added richness, use dark cocoa powder in the batter.
Store leftovers in an airtight container at room temperature for up to 3 days.
Feel free to top with your favorite frosting or serve with whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg